Lime And Pear Salad Recipes

PEAR-LIME GELATIN SALAD

Steps:

• Drain pears, reserving juice; set pears aside. In a small saucepan, bring juice to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly. , In a food processor, combine pears and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple and 3/4 cup pecans. Fold in whipped topping. , Pour into an ungreased 11x7-in. dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares.

LIME PEAR GELATIN SALAD

Steps:

• Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.

PEAR LIME GELATIN

Steps:

• Drain pears, reserving juice; set pears aside. Measure the juice; add water if needed to equal 1-1/2 cups. Pour into a saucepan; bring to a boil. Add gelatin; stir until dissolved. Gradually add cream cheese, whisking until smooth. , Cover and refrigerate until cool. Mash pears; fold into gelatin mixture. Fold in whipped topping. Pour into a 6-cup serving bowl. Refrigerate until set.

APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.

PURSLANE, MEYER LEMON, AND PEAR SALAD WITH MAKRUT LIME VINAIGRETTE

Steps:

• Make vinaigrette:
• Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.
• Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.
• Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.
• Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.
• Make salad:
• Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.
• Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.

LIME-PEAR SALAD - MOM'S RECIPE

Steps:

• Boil water and pear juice, enough to make one cup. First Mixture: Stir 1 packet gelatin with a little cold water, stir in lime juice,then add the warm juice and the mashed pears add one or two Tbs. simple syrup, and stir in softened cream cheese, and whip together well.Optional: add four drops of green food coloring. Chill until thickened.
• In another bowl combine 1 cup boiling hot water and Lime Jello and stir well, let cool, and then add 8 oz. of Cool Whip. Chill until thickened.
• Prepare a mold by spraying with oil; I used a bundt pan. Place slices of the second can of pears in the bottom, spoon the first mixture of Pears/juice/cream cheese into the mold. Then add the final layer of Lime Jello/Cool Whip and cover tightly with foil and chill overnight. If making early in the a.m. it should be fine by evening.
• Turn the mold upside down over a serving platter, and tap gently to loosen gelatin. Decorate with marashino cherries if desired. It's great for dessert or on lettuce as a salad.

CREAMY LIME & PEAR GELATIN SALAD

Steps:

• In blender, blend cream cheese with pears and juice.
• Dissolve lime gelatin in boiling water.
• Combine together and pour into a 7x12-inch glass pan.
• Refrigerate until set, about 2 hours.

LIME AND PEAR SALAD

Steps:

• Pour 2 cups of boiling water over lime gelatin. Stir until dissolved. Pour into ring mold, which has been rinsed in cold water, chill until firm.
• Pour two cups of boiling water over lemon gelatin and while still hot add cream cheese, juice of pears and salt. Stir until smooth. Cool and when the mixture begins to thicken add the pears, (which have been cut up in small pieces), cherries, and pineapple. Pour over the stiffened lime gelatin and refrigerate until completely set.
• Serve on crisp lettuce and water cress. fill center with mayonnaise which as been mixed with whipped cream.